APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.)

  • Septy Handayani Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Jember
  • Triana Lindriati Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
  • Fuji Kurniawati Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
  • Puspita Sari Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
DOI: https://doi.org/10.19184/j-agt.v15i01.24023

Abstract

Robusta coffee is widely cultivated in Indonesia, and it is often processed into ground coffee. In this study, coffee jelly candy was made for product diversification of coffee. In this case, gel forming agents and sugar are needed to build jelly candy texture, aroma, and taste. The aim of this research was to study the characteristics of coffee jelly candy as affected by sucrose concentration and the ratio of carrageenan to gelatin. A completely randomized design using two factors (sucrose concentration of 40% and 60%; and gelatin to carrageenan ratio of 25:75, 50:50, and 75:25 w/w) was employed. The result showed that sucrose concentrations and gelatin to carrageenan ratio significantly (α > 5%) affected texture, color, moisture content, ash content, and organoleptic parameters (preference towards color, texture, taste, and overall). However, sucrose concentration and the ratio of gelatin to carrageenan not significantly (α < 0,05%) affect antioxidant activity and polyphenol concentration. The effectiveness test showed that coffee jelly candy with 40% sucrose concentration and the ratio of gelatin:carrageenan 50:50 had the highest score with L (lightness) value of 46.79, hardness of 54.53 g/mm, moisture content of 19.26%, ash content of 1.36%, antioxidant activity of 26.63%, total polyphenol of 0.46 mg GAE/mL, preference towards color of 5.60 (rather like), preferences towards aroma of 5.83 (rather like), preferences towards taste of 5.10 (rather like), preferences towards texture of 5.13 (rather like), and overall preference of 5.57 (rather like).


Keywords: carrageenan, gelatin, jelly candy, organoleptic, robusta, sucrose

Published
2021-07-02
How to Cite
HANDAYANI, Septy et al. APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.). JURNAL AGROTEKNOLOGI, [S.l.], v. 15, n. 01, p. 67-78, july 2021. ISSN 2502-4906. Available at: <https://jurnal.unej.ac.id/index.php/JAGT/article/view/24023>. Date accessed: 24 apr. 2024. doi: https://doi.org/10.19184/j-agt.v15i01.24023.
Citation Formats
Issue
Vol 15 No 01 (2021)
Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Agroteknologi has CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Authors who publish with this journal retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.